Silverbeet and bean soup

Method:

1. Heat oil in a large pot and add the onion/leek, carrot and fennel/celery and cook over a low heat until soft and lightly browned.
2. Add garlic, tomato, silverbeet, stock and water and bring to a simmer for 30 minutes.
3. Add the canned beans and bring back to a gentle simmer before serving.

Tips:

All of the vegetables can be swapped out with any other vegetables or used in different proportions. Aim for approximately 5 cups of finely chopped vegetables in total.

This soup freezes well for a quick meal at a later date.